Kenyan Style Beef Kebabs (Dairy-Free, Nut-Free)

Ingredients

• 1 lb Beef sirloin, cubed
• 2 tbsp Soy sauce (wheat-free)
• 1 tbsp Vegetable oil
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Paprika
• 1/4 tsp Black pepper
• 1/4 tsp Salt

Instructions

1. 1In a medium bowl, combine the 2 tablespoons of soy sauce (wheat-free), 1 tablespoon of vegetable oil, 2 cloves of minced garlic, 1 teaspoon of grated ginger, 1 teaspoon of cumin, 1 teaspoon of coriander, 1/2 teaspoon of paprika, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt. Whisk these ingredients together until they are well combined.
2. 2Add the 1 pound of cubed beef sirloin to the bowl with the marinade, tossing gently to ensure all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to fully develop.
3. 3Carefully thread the marinated beef cubes onto metal or wooden skewers, leaving a small space between each piece to ensure even cooking.
4. 4To grill, preheat your grill to medium heat, aiming for a temperature between 350-400°F (175-200°C). Place the skewers on the hot grill and cook for 8-10 minutes, turning them every 2-3 minutes, until the beef is browned on all sides and cooked through, reaching an internal temperature of 155°F (68°C) when measured with a meat thermometer.
5. 5Alternatively, to pan-fry, heat a large skillet over medium-high heat until it reaches approximately 375-425°F (190-220°C). Cook the kebabs in the hot skillet for 8-10 minutes, turning them frequently to brown all sides, until the beef is cooked through and registers an internal temperature of 155°F (68°C).
6. 6Once cooked, remove the kebabs from the heat and let them rest on a clean plate or cutting board for 5 minutes before serving. This resting period allows the juices to redistribute throughout the beef, ensuring it remains tender and flavorful.

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